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SOLD

Yes it did. Sorry, forgot to mark as sold.

I'm looking to split if anyone has an offer.

This is in great conditions and works incredibly well. Perfect for those who brew on a Picobrew Zymatic, Z, etc. Asking $80 (includes shipping to CONUS). https://jadedbrewing.com/collections/frontpage/products/the-cornypillar

You'll love it. It's simple, easy to clean, and takes up very little space. Keep in mind, you can sparge with this too. Some people have dedicated HLT's for the sparge. I re-purposed my old cooler mash-tun and use that as my HLT.

Yeah, this is what I do. I fill the serving keg with starsan to the brim. I push out all the starsan with CO2 so the keg is completely full of CO2. I make sure the psi of the keg is the same as my conical. I hook up a line from my conical to the serving keg and I crack the pressure relief...

Do you almost fully carbonate in the Ferment Keg then transfer to the serving keg? I'm just wondering if moving carbonated beer in between vessels and splashing around has any effect on the aroma.

Any negative effects of transferring carbonated beer from conical to keg? Normally I keep 2-3 psi on the keg when I cold crash to alleviate any O2 ingress. For my latest NEIPA, I carbed in the conical to 10 psi and equalized the receiving keg to 10 psi and transferred over. A couple times the...

Any chance of another Ocean County group buy?

Yes, that thread is amazing. For my next sour, I'm gonna flip it as you suggest and pitch Sacch first then LAB.

Are you doing Kettle Sours? I've been doing Co-Pitch Sours, so I add LAB before I add Sacch yeast. Lowering the ph to 4.5 prior to pitching LAB inhibits unwanted bacterial growth since it may be a couple days before I add my primary yeast. Are you using lactic or phosphoric acid to get down...

I'm curious if anyone acidifies their wort post-boil? I've been doing Sours lately which require this and was wondering if there's an optimal wort ph prior to fermenting and dry hopping for NE IPA's.

The link I posted is for the co-souring method from the Milk the Funk wiki. They suggest adding LAB first and crash cooling (or dry hopping) once you hit your desired sourness. Then adding primary yeast such as Sacch or Brett for regular fermentation. Sorry for the confusion. I have a...

For improved mouthfeel I'd suggest adding around 10% of Flaked Oats. Or, as you mentioned, I think an English yeast will definitely help out with mouthfeel more than a saison yeast.

I just re-read the Milk The Funk wiki on this and this is how they recommend doing it as well. Wort Souring I'll eventually try both methods and see which one I like best. I like the idea of locking in ph and souring to taste first, and then fermenting out with Sacch for fruit-forward...

Yeah, my basement usually stays between 73-78.

Cool. So the conical heater maintained 98F without issue?

So my next batch will be using some kveik Voss yeast. Ideally, I'd like to keep the ferm temp around 95F+. I have the Spike conical heater but the threshold is 90F. Has anyone used a heating blanket or something similar to keep the conical consistent up in the high 90's?

That looks delish! How pronounced was the aroma and taste of the berries? I'm planning a similar brew but was gonna puree the frozen berries but will gladly skip that step if it's not needed.

Yeah, I agree. I'm going back to what is easy and convenient for me. Since I have a dual regulator I'm gonna hook one CO2 line up to the carb stone and the other to the pressure manifold and run them both while I pop the 4" lid and drop in the hops. Purge several times and be done with it...